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Posted by - Latinos MediaSyndication -
on - May 21 -
Filed in - Recipes -
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219 Views - 0 Comments - 0 Likes - 0 Reviews
This Oven Roasted Brisket is coated with a smoky spice rub and cooked low and slow with BBQ sauce until exceptionally tender. It’s delicious served with classic side dishes or piled on sandwich rolls.
When you want to enjoy the flavors of BBQ cuisine without firing up the smoker or grill, this brisket, my Oven Baked BBQ Chicken, Crock-Pot BBQ Beef, and Oven Baked Baby Back Ribs come to the rescue!
I love a recipe that defies the seasons. Regardless of the weather, you can satisfy your craving for BBQ with this Oven Roasted Brisket recipe. The ingredients are staples in my pantry so anytime I spy a nice brisket at the store, I know I can throw this together, rain or shine.
As we approach all those summer gatherings, beef brisket is a great option when entertaining a big group. Since your grill will most likely be packed full of other items, pop a brisket in your oven earlier in the day to be sure you’ll have plenty of food. And, the leftovers are fabulous!
Oven-baked brisket is one of those recipes that takes time. It’s perfect for a lazy summer Sunday or a cold and rainy winter day. As it cooks, your house will smell heavenly, and you will be asked repeatedly “when’s dinner”. Don’t say I didn’t warn you.
The flat cut, also known as the “first cut, is leaner and more uniform in thickness than the point cut. The shape helps it cook evenly and yield perfectly tender slices. In contrast, the point cut, or “second cut,” is bulkier and features a higher fat content, resulting in an exceptionally tender texture that practically falls apart after cooking. This makes it the preferred choice for smoked beef brisket and ideal for pulled beef sandwiches.
When deciding what size brisket you need for your group, you should figure on at least ½ pound, or 8 ounces, of raw meat per person. The meat will shrink a bit as it cooks so the actual serving size will be about 6 ounces. Using this calculation, a 4 pound brisket is big enough to serve 8 people. If serving the brisket as part of a buffet with other main dish offereings, you can reduce the amount to 6 ounces of meat, per person.
Trim the Fat Cap: If your brisket has a thick fat cap, you’ll need to trim it. Use a sharp knife to slice through the edge of the meat and cut through the fat, pulling as you go. Don’t completely remove all traces of fat, you want to leave a ¼-inch layer. A little fat helps to lock in the moisture of the meat as it roasts and add depth and richness to the sauce.
Don’t Overcook: Pull the brisket from the oven as soon as it is tender enough to slice easily. The total cooking time should be 50 to 60 minutes per pound. If you let it cook longer, you’ll risk drying it out.
Slice Against the Grain: If you look closely at the meat, you can see the grain runs a certain direction. For the best result you want to be sure to slice the cooked brisket against the grain.
Use the Cooking Sauce: The spice rub combined with the cooking juices from the meat and the BBQ sauce create a very flavorful liquid. Return the sliced brisket to the crazy good sauce and spoon it over the top. Or, place the sliced brisket on a serving tray and drizzle some of the sauce over the top.
Buy and Freeze: It’s hard for me to pass up a nice brisket so I vaccum seal and freeze them so I’ll have them on hand for when the brisket craving strikes. If you don’t have a vaccum sealer, just wrap the brisket in a double layer of foil and freeze it for up to 6 months. If vacuum sealed, it will stay fresh for 18 to 24 months.
Mashed Potatoes: Creamy mashed potatoes are a classic pairing with brisket. Try my Sour Cream Mashed Potatoes, Buttermilk Mashed Potatoes, or Broccoli Cheese Mashed Potatoes.
Vegetables: Colorful Sheet Pan Roasted Vegetables or the sweet and savory Bourbon Glazed Carrots pictured in this post are both perfect for serving with brisket.
Cornbread: It does’t get any better than slightly sweet, buttered cornbread! My Rustic Sweet Cornbread and Mexican Cornbread are a perfect pairing with brisket.
Coleslaw: Crisp and tangy Quick Coleslaw (pictured in this post) or California Coleslaw will add freshness and crunch to your meal. The acidity from the dressing helps cut through the richness of the brisket.
Baked Beans: Smoky Baked Beans from Scratch are a classic barbecue side that pairs perfectly with brisket. For a faster version that is absolutely delicious, try my Instant Pot Baked Beans.
Salad: Green salads like my Simple Italian Salad and Southwest Chopped Salad always work! Fresh, crunchy veggie-loaded salads like Asparagus Salad and Summer Corn Salad add refreshing contrast to the hearty brisket. While, creamy Old Fashioned Potato Salad with crunchy celery and tangy dressing is a classic barbecue side. Browse my entire category of Salad recipes for more inspiration.
Macaroni and Cheese: Creamy macaroni and cheese is a decadent side dish that complements this oven-roasted brisket in a wonderful way. We love my Baked Macaroni and Cheese and Stovetop Macaroni and Cheese.
Brisket Sandwiches: Pile the brisket on toasted sandwich rolls with a little additional BBQ sauce. Add your favorite toppings like pickles, onions, and coleslaw.
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